Quote:
Originally Posted by OLS
I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham.
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Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops.
I'm thinking a brine is in order the next time if I use Berkshire again.